Sheet Pan Aloo Gobi
A low maintenance way to make this Indian Classic of cauliflower and potato. Just pop it in the oven and voila, 30 minutes you’ve got a flavour bomb that will become your new side dish for grilling season.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Vegetables
- Method: roasting
- Cuisine: Indian
Ingredients
1 head of cauliflower, cut into florets (I used half orange and half purple cauliflower)
12 – 16 baby potatoes
3 shallots, cut in lengthwise segments
1 – 2 Tablespoons olive or canola oil
1 Tablespoon minced ginger
2 teaspoons minced garlic
1 – 2 teaspoons cumin seeds
1 teaspoon black mustard seeds
1 teaspoon turmeric
½ teaspoon chilli powder
Instructions
- Preheat the oven to 400℉ (or 375℉ if using convection).
- Put the cauliflower florets, baby potatoes and shallots into a large bowl, drizzle with olive oil and then add the ginger, garlic cumin seeds, mustard seeds, turmeric and chilli powder.
- Stir until all the vegetables are well-coated with the oil and spices and then spread them out on a parchment lined baking sheet.
- Bake for 30 minutes or until the vegetables are nicely browned and roasted.
- Enjoy with a side of raita or tzatziki with or without a meat main course.
Keywords: Sheet Pan Aloo Gobi
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